Brazo de Mercedes

Recipe created By Chef Nae Dizon

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

Ingredients

For the meringue: 
250g egg whites, room temperature 
(8 eggs)
125g caster sugar 
A pinch of cream of tartar

Procedure: 

Pre-heat oven to 200°C 
Place egg whites and cream of tartar in a mixing bowl (make sure all your utensils are dry) 
Beat the egg whites in medium low speed until it forms soft peaks or when their are no signs of big bubbles in the foam.
Gradually add the sugar, turn up the speed to medium high and beat the mixture untiluit forms stiff peaks.
Spread the mixture evenly on a lined baking sheet.
Bake for 7-8 minutes, set aside and cool completely before spreading the filling and rolling. 

For the filling:

Old fashioned yema filling: 
145g egg yolks (8 eggs) 
395g condensed milk (1 can) 
4 Tablespoons powdered milk (optional)
1 teaspoon vanilla extract (optional)

Procedure: 
Mix all the ingredients in a small pot or pan. Cook the egg yolk mixture over medium-low heat, continuously stirring until the texture thickens to a spreadable paste. Set aside and let it cool down completely before spreading on to the meringue. 

Sous vide leche flan filling: 
145g egg yolks 
395g condensed milk (1 can) 
375ml evaporated milk (1 can)
4 Tablespoons powdered milk (optional) 

Procedure: 
Mix everything in a bowl
Strain and place the egg mixture in a vacuum bag or a zip lock, make sure there's no air and it's sealed. 
Cook in 82°C for 30 mins. 
Set aside, cool completely before use. 


Ube filling: 
100g ube halaya 
50g cooled yema filling 
2 to 3 drops of ube flavour 

Procedure: 
Mix everything in a bowl, use when needed.
Assembling the cake: 
With a sifter, generously dust powdered sugar over the meringue. 
Cut another piece of baking paper, gently lift and peel of the meringue over the other piece of baking paper. 
Spread yema and/or ube filling over the meringue then roll it like a swiss roll cake. 
Chill completely for about 2 to 3hrs before serving.